Sheet Pan Dinners

Sheet Pan Dinners

Sheet pan dinners are a crowd favorite due to their versatility and simplicity. Use your favorite vegetables, proteins, fats, and slow carbohydrates to make your own mix. Place everything on a sheet pan at once and wait for the magic to happen. Not sure where to start? Try our recipes from our books below (click here!), Or, try these three NEW Phase 1 sheet pan dinner combinations (each recipe yields 4 servings, about 500-550 calories per serving).

Directions: For each recipe below, mix together all ingredients in a bowl until the protein, vegetables, and slow carbohydrates are coated in oil and spices/herbs. Roast at 425°F for 15-18 minutes, until protein is cooked through and vegetables are tender.

• Italian-Inspired (chicken)
  • 20 spears asparagus, chopped into 2-inch spears
  • 2 cups tomatoes, chopped into wedges
  • 16 ounces (1 lb) chicken thighs, boneless, skinless, chopped into 1-inch cubes OR left whole (whole will take longer to cook)
  • 6 tbsp olive oil
  • 2 cups white beans, cooked
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Squeeze of lemon
  • 1 tsp salt, 1/4 tsp pepper
  • A few sprigs fresh thyme (lay on top of all other ingredients, remove before serving)
• Indian-Inspired (vegetarian – tofu)
  • 2 cups carrots, 1-inch cubes
  • 2 cups onions, chopped (large)
  • 2 cups cauliflower, chopped into bite-sized pieces
  • 6 tbsp coconut oil
  • 20 ounces extra-firm tofu, chopped into 1-inch cubes
  • 2 cups chickpeas, cooked
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp ground ginger OR 1-inch piece fresh ginger (minced)
  • 1 tsp salt, 1/4 tsp pepper
• Sheet-pan Dinner Without Beans (pork)
  • 20 ounces pork tenderloin, chopped into 1-inch cubes
  • 7 tbsp olive oil
  • 4 apples, sliced
  • 2 cups brussels sprouts, shredded/sliced
  • 2 cups onions, diced
  • A few sprigs fresh rosemary (lay on top of all other ingredients, remove before serving)
  • Squeeze of lemon
  • 1 tsp salt, 1/4 tsp pepper

Tips & Tricks

A few things to consider when building these quick and easy dinners:

1. Cut vegetables that need longer cooking times into smaller pieces. For example, sweet potatoes take longer to cook than zucchini. So when cooking both on a sheet pan, cut the sweet potatoes smaller and the zucchini larger.
2. Toss vegetables with olive oil, herbs and/or spices or a favorite sauce.
3. Consider marinating the protein in a sauce the night before. Just place the raw protein in a zip-top bag with one of our 5-minute Sauces.
4. Cook until the vegetables are tender and the protein is fully cooked.
5. If using pre-cooked protein or quick-cooking proteins like shrimp, consider adding them toward the end of cooking. This will allow the vegetables to be soft without overcooking the protein.

Here are a couple of Sheet Pan Dinner Variations on recipes from Always Delicious – Herb Roasted Root Vegetables page 214 and Summer Grilled or Roasted Vegetables page 215. Let us know what you think!

What is Your Favorite Sheet-Pan Dinner?

Share your favorites in the comments below, or post a picture in our Facebook Group – we always love to see what you’ve been cooking!

Looking for More Quick-and-Easy Recipe Ideas?

Check out our downloadable meal planning classes. Each class comes with an eBook including a Specialized One-Week Meal Plan and Prep Sheet, or Specialized Recipes, as well as Additional Resources prepared by Chef Dawn Ludwig and Chef Kenzie Osborne. Each class also has the option to add-on downloadable presentation slides for more recipes and extra resources.